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Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed
Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed
Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed
Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed
Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed
Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed
Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed
Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed

The Hitohira Kikuchiyo Manzo Yanagiba 300 mm in Shirogami #3 is a traditional Japanese knife designed for precision cutting, particularly appreciated for preparing sashimi and cleanly slicing raw fish. Forged from White #3 carbon steel, the blade features a single bevel construction with a soft iron body. This type of steel produces a very fine and responsive edge, ideal for making long, clean cuts in a single stroke.

This 300 mm Yanagiba offers a length suitable for large pieces: fish fillets, steaks, maki and presentations, sashimi. Its asymmetrical geometry naturally guides the cut and limits tearing, which is essential for maintaining smooth, shiny surfaces. The satin finish, visible in your photos, is evidence of the precise workmanship on the sides of the blade.

The ho wood (magnolia) handle with black horn ferrule ensures a light and balanced grip. This traditional combination blends perfectly with the Yanagiba's function: a long, thin, and stable blade, supported by a comfortable handle for pulling movements. The model shown is configured for a left-handed user, ensuring optimal control of the specific bevel.

Cutting experience

In the hand, this knife offers a feeling of rigidity and control. The thin, very straight edge glides easily through fish without compression. Its specialization makes it an effective tool for meticulous work, but less versatile than profiles such as the gyuto or santoku. It excels when precision, consistency, and finesse of presentation are required.

Care

Shirogami #3 steel is a non-stainless carbon steel:

wipe immediately after use,

avoid prolonged exposure to moisture,

allow a natural patina to develop,

store the blade dry in a saya or suitable holder.

This type of steel is very easy to sharpen and responds well to regular sharpening, which helps maintain a high level of sharpness.

By Hitohira

Hitohira Kikuchiyo Manzo Shirogami #3 Yanagiba 300mm Ho Left-handed

Regular price $510.00
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Description

The Hitohira Kikuchiyo Manzo Yanagiba 300 mm in Shirogami #3 is a traditional Japanese knife designed for precision cutting, particularly appreciated for preparing sashimi and cleanly slicing raw fish. Forged from White #3 carbon steel, the blade features a single bevel construction with a soft iron body. This type of steel produces a very fine and responsive edge, ideal for making long, clean cuts in a single stroke.

This 300 mm Yanagiba offers a length suitable for large pieces: fish fillets, steaks, maki and presentations, sashimi. Its asymmetrical geometry naturally guides the cut and limits tearing, which is essential for maintaining smooth, shiny surfaces. The satin finish, visible in your photos, is evidence of the precise workmanship on the sides of the blade.

The ho wood (magnolia) handle with black horn ferrule ensures a light and balanced grip. This traditional combination blends perfectly with the Yanagiba's function: a long, thin, and stable blade, supported by a comfortable handle for pulling movements. The model shown is configured for a left-handed user, ensuring optimal control of the specific bevel.

Cutting experience

In the hand, this knife offers a feeling of rigidity and control. The thin, very straight edge glides easily through fish without compression. Its specialization makes it an effective tool for meticulous work, but less versatile than profiles such as the gyuto or santoku. It excels when precision, consistency, and finesse of presentation are required.

Care

Shirogami #3 steel is a non-stainless carbon steel:

wipe immediately after use,

avoid prolonged exposure to moisture,

allow a natural patina to develop,

store the blade dry in a saya or suitable holder.

This type of steel is very easy to sharpen and responds well to regular sharpening, which helps maintain a high level of sharpness.

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

Customer Reviews
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Size

300mm

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Overall length

452mm

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Blade height

36mm

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Handle to tip length

308mm

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Thickness

4.1mm

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Edge length

295mm

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Weight

0 g

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Handle length

143mm

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Steel

Shirogami #3 with iron cladding

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Steel Type

Carbon steel (oxidizable)

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Profile

Kikuchiyo

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Usage

Slicer

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Hand Orientation

Left-handed

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Production

Sakai/Osaka

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INTRODUCTION TO YANAGIBA

The Yanagiba knife, also known as the "willow blade" due to the shape of its long, narrow blade, which is slightly curved at the back, reminiscent of a willow leaf, is a Japanese knife specialized in the precise and clean cutting of fish. It is widely used for preparing sashimi and nigiri, allowing for expert cutting that preserves the integrity of the slices. In addition to its use for raw fish, the Yanagiba knife can also be used for filleting certain fish and slicing meat.

DIRECTIONS FOR USE

However, it should be noted that the Yanagiba's extremely fine edge can be easily damaged. Therefore, it is essential to exercise caution when using it, particularly avoiding contact with edges and bones. Improper handling could cause irreversible damage to the blade. Therefore, it is essential to take care of this delicate knife to maintain its optimal performance.

TECHNICAL CHARACTERISTICS

The Yanagiba's distinctive design has a few notable features. The back of the knife, called the urusaki, is concave, creating an air space between the blade and the fish. This makes it easier to separate the blade from the flesh, ensuring smooth, even slices. Meanwhile, the bevel on the knife's face, called the shinogi, allows for easy separation of the cut fish. These distinctive features contribute to the Yanagiba's efficiency and precision in its role as a specialized carving knife. Regarding dimensions, the Yanagiba knife is generally available in a length range of 210 mm to 330 mm. Selecting the appropriate size will depend on your personal preference and the size of the fish you plan to carve. Shorter versions are better suited for detailed tasks requiring great precision, while longer versions are more suitable for more extensive cuts.

CONCLUSION

In short, the Yanagiba is a Japanese knife specialized in the precise cutting of fish, particularly for sashimi and nigiri. Its narrow, long, and curved blade is reminiscent of a willow leaf, hence its name. However, due to its delicate edge, this knife should be handled with care, avoiding contact with bones and bones. The unique features of the concave urusaki and shinogi bevel facilitate the separation of the blade from the fish flesh and the precise cutting of pieces. Choose the size of the Yanagiba according to your specific needs, keeping in mind that shorter versions offer better precision while longer versions are suitable for extended cuts. With proper care, the Yanagiba knife will accompany you in the preparation of exquisite dishes for many years.

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